Oxidative stability of vegetable purees enriched with n‐3‐ LC ‐ PUFA microalgal biomass: impact of type of vegetable

Summary Vegetable purees can be interesting food products to enrich with omega‐3 long‐chain polyunsaturated fatty acids (n‐3‐ LC ‐ PUFA ), since they are important carriers of nutrients and fibres and essential in a healthy diet. Due to their large number of double bounds, n‐3‐ LC ‐ PUFA are highly susceptible to lipid oxidation. Different vegetable purees, containing different types and amounts of endogenous antioxidants, may possibly show...